Asian-style coconut chicken soup

4 cups water
large chunk of galangal (substitute ginger), thinly sliced
2 stalks lemongrass, peeled and thinly sliced
handful of mushrooms, thinly sliced
2 green onions, thinly sliced
2 cloves garlic, thinly sliced
handful of kaffir lime leaves (substitute 1/4 cup fresh lime juice)
1/4 cup (or less) Thai fish sauce
1 can coconut milk
2 small chicken breasts, thinly sliced
cilantro, chopped
ground peanuts
lime wedges

Saute onions, garlic, galangal and lemongrass until just soft. Add chicken and quickly brown. Add mushrooms and cook for another five minutes. Add broth, fish sauce and kaffir lime leaves, bring to a boil. Remove from heat and stir in coconut milk. Garnish with cilantro, ground peanuts and lime wedges.

Served with a scoop of sticky rice and fresh mango, hot pepper and cilantro salad.